Savor The Ultimate Comfort Food With Our Lamb Shank Recipe
Looking for a delicious and easy recipe to impress your guests or simply treat yourself to a hearty meal? Look no further than this recipe for Lamb Shanks with Garlic and Port Wine. This dish is ideal for those seeking an impressive, yet effortless dinner that is sure to satisfy.
Lamb is a great option when it comes to meat, thanks to its tender texture and rich flavor. When cooked properly, it can be the perfect centerpiece for any meal, and lamb shanks are no exception. This recipe allows you to take advantage of the best qualities of this incredible cut of meat, by braising it in red wine and port until it falls off the bone.
Using a pressure cooker for this recipe adds more convenience as it enhances the flavors in a short period of time. The pressure builds up within the instant pot or pressure cooker, which locks in moisture and flavor while cutting down on long and slow cooking time. Whether you’re new to cooking or an experienced foodie, this dish comes together easily and reliably in under an hour.
So if you’re looking for a delicious way to impress your friends or family with your culinary skills, give Lamb Shanks with Garlic and Port Wine a try!
Why You’ll Love This Recipe
Are you a fan of lamb shanks? If yes, then you are going to love this recipe! And if lamb shanks are not your favorite cut of meat, this dish might just change your mind.
The garlic and port wine braised lamb shanks are rich, flavorful, and incredibly hearty. With every bite, you will savor the tender, fall-off-the-bone meat that has been infused with the bold flavors of garlic and port wine. The aroma of rosemary adds an additional layer to the dish that makes it simply irresistible.
But what really makes this recipe stand out is the pressure cooking method. It’s quick, efficient and yields incredible results. Cooking the lamb shanks under high pressure ensures that they get completely tenderized and absorb all the flavors in a fraction of the time it takes with traditional slow cooking methods. Plus, using an Instant Pot or a pressure cooker saves you from spending hours in the kitchen while still delivering a restaurant-quality meal.
This easy recipe is perfect for entertaining guests or for a comforting family dinner during cold winter nights. You can serve it with mashed potatoes or crispy bread to soak up all the delicious gravy made from the port wine sauce.
Trust me when I say that once you try this recipe, it will quickly become one of your go-to dishes when hosting dinner parties or preparing a special meal for your loved ones. Give it a try and thank me later!
Ingredient List
Here are the ingredients you’ll need to make these fall-off-the-bone tender lamb shanks in a garlic and port wine sauce.
Main Ingredients:
- 4 whole lamb shanks
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 head of garlic, separated into cloves and peeled
- 1/2 cup port wine (or use red wine as a substitute)
- 2 tablespoons tomato paste
- 2 cups chicken stock
- 1/2 teaspoon dried rosemary
Garnish:
- Chopped fresh parsley or thyme
These ingredients can be found at any grocery store or market. The lamb shanks are the star of the show here, and I highly recommend getting a good-quality cut. The combination of sweet port wine, savory garlic, and fragrant rosemary will create a rich and flavorful sauce that pairs perfectly with mashed potatoes, rice or crusty bread. Don’t skimp on the garnish either – adding some freshly chopped herbs to the finished dish will elevate it to another level of deliciousness.
The Recipe How-To
Step 1: Prepping the lamb shanks
- First off, heat 2 tablespoons of olive oil in your instant pot or pressure cooker over high heat.
- Season 4 lamb shanks with salt and pepper all over.
- Once the oil is hot, brown the lamb shanks on all sides for 3-4 minutes per side, or until browned. Remove and set them aside.
Step 2: Sautéing the veggies
- In the same pot, add 1 tablespoon of unsalted butter.
- Once it melts, add in 5 cloves of chopped garlic and sauté for about 30 seconds, or until fragrant.
- Add in 1 chopped onion, and continue sautéing for another 2-3 minutes, or until it becomes translucent.
- Stir in 2 tablespoons of tomato paste, 1 teaspoon of dried rosemary, and cook for an additional minute.
Step 3: Deglazing with port wine
- Pour in half a cup of port wine into the pot. Use a spoon to scrape off any bits that are stuck on the bottom.
- Cook everything together for another minute or so, constantly stirring then add in 2 cups of chicken stock.
Step 4: Cooking time
- Place the lamb shanks back into the pot in a single layer, if possible.
- Ensure that they are covered with enough liquid; if needed, add more chicken stock. The shanks should be submerged about three-quarters of the way up.
- Seal your pressure cooker tightly (lid) then cook on high pressure for about 45 minutes, depending on the size and thickness of your lamb shanks.
Step 5: Releasing steam
- After cooking time has elapsed, allow your pressure cooker to release pressure naturally for about 10 minutes. Then use the quick release knob and wait for the steam to be released fully.
Step 6: Serving
- Remove the lamb shanks from the pressure cooker and set them aside on a plate. Cover them with foil to keep them warm.
- Pass half of the cooking liquid through a fine mesh sieve and transfer back to the instant pot or pressure cooker. Discard any solid debris.
- This step is done to remove some impurities in the liquid making it smoother and more flavorful. Cook your strained sauce over high heat until thickened.
- Serve your lamb shanks with mashed potatoes, pasta or in whichever way you like, topped with the reduced delicious gravy made earlier. Enjoy!
Substitutions and Variations
When it comes to making this lamb shanks recipe, there are a few possible ingredient substitutions and variations that you may want to consider. Here are some ideas:
– Wine: While this recipe calls for both port wine and red wine, you could use just one type of wine instead. If you prefer a slightly sweeter flavor, stick with port wine. If you prefer a richer taste, you might opt for a full-bodied red wine.
– Garlic: If you’re not a fan of garlic or if you want to tone down its pungency, feel free to adjust the amount of garlic cloves used in this recipe.
– Butter: For a healthier option, consider swapping unsalted butter with olive oil or another type of vegetable oil.
– Herbs: While dried rosemary is the primary herb used in this recipe, you can experiment with different herb combinations to customize the flavor profile. Thyme or oregano would be a good substitute for rosemary.
– Chicken stock: If you don’t have chicken stock on hand, beef or vegetable broth will work fine as a substitute.
– Pressure cooker: This recipe can also be made using a slow cooker or Dutch oven for those who don’t own a pressure cooker.
Remember that these substitutions and variations may slightly alter the taste and texture of the dish compared to the original recipe but can provide unique flavors that complement personal tastes.
Serving and Pairing
Once the lamb shanks are ready and tender, you’ll want to savor every single bite. To make the most of your dish, it’s essential to pair lamb shanks with rich and full-bodied red wines like a port wine, Shiraz or Cabernet Sauvignon. Their bold flavors compliment the savory taste of the lamb, giving your meal a robust and decadent finish that will have everyone asking for seconds.
When it comes to serving, creamy mashed potatoes or crusty bread are excellent options to soak up every last drop of the braised wine sauce. You can also serve them over pasta or rice, which pairs well with the rich flavor of the lamb.
For added texture and color to your plating, garnish with a sprig of rosemary chopped finely over the top. Add roasted carrots, green beans or a simple lettuce salad as a side dish for some balance in the flavors.
This dish is perfect for winter dinner parties or romantic nights in with your loved ones. Make sure that you have an extra bottle of red wine on hand since this meal is so good; it’s easy to drink through a fair amount of it without realizing it!
Make-Ahead, Storing and Reheating
When it comes to make-ahead meals, this lamb shanks recipe is a top pick. It’s perfect for preparing in advance and reheating for dinner on busy weeknights or hosting a dinner party.
To make ahead, simply prepare the recipe as directed and let it cool to room temperature. Once cooled, transfer the lamb and sauce to an airtight container and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.
When reheating, you have two options: stovetop or microwave. For stovetop reheating, heat the lamb and sauce over medium-low heat until warmed through, stirring frequently to prevent sticking. If using a microwave, transfer the lamb and sauce to a microwave-safe dish, cover with a damp paper towel, and heat on high for 1-2 minutes at a time until warmed through.
One thing to note is that when reheating lamb shanks, they tend to dry out if overheated. To avoid this, try adding a bit of extra liquid to the dish when reheating – chicken stock or water work well – or covering them with foil while reheating.
Overall, this recipe is a great choice for make-ahead meals with minimal fuss. The rich flavors of the braised lamb only get better over time and are sure to impress any dinner guest. Serve with mashed potatoes or alongside some slow-cooked vegetables for the perfect winter dinner.
Tips for Perfect Results
To make sure you get the most out of this recipe, I have a few tips to share with you. First and foremost, selecting the right cut of meat can make all the difference in the outcome of your dish. Lamb shanks are a great choice for braising because they are a tougher cut that turns fork-tender with slow cooking.
When preparing the lamb shanks, it is important to trim off any excess fat before cooking. Leaving too much fat on the meat will result in a greasy gravy and an unpleasant texture.
To add even more flavor to your dish, use dried rosemary instead of fresh. The dried herb will hold up better during the lengthy cooking process and infuse your dish with a savory taste that fresh herbs may not provide.
Another key tip is to let the pressure cooker do all of the work for you. Resist the urge to peek inside or open the lid until it has fully depressurized naturally. Trying to rush the process by releasing the pressure manually can lead to tough and dry meat.
Finally, if you’re short on time, try cooking this recipe in a slow cooker or Dutch oven. The dish will still be flavorful and tender, but it will take longer to cook than when prepared in a pressure cooker.
By following these tips, you’ll be well on your way to making perfectly braised lamb shanks with garlic and port wine every time.
FAQ
Before we end this recipe article, let me answer a few frequently asked questions to ensure that you have a stress-free cooking experience.
What wine is best for lamb shanks cooking?
When it comes to pairing wine with lamb shanks, you’ll want to go for a bold and full-bodied option that can complement the rich, gamey flavor of the meat. Cabernet sauvignon, grenache, and shiraz are all safe bets, but if you’re looking to mix things up a bit, consider trying out carménère, nero d’Avola, or primitivo for a more adventurous pairing.
Should lamb shanks be covered in liquid?
When it comes to slow cooking lamb shanks, it is unnecessary to fully submerge them in liquid. However, it is important to ensure that they are not left to dry roast. To prevent this, the steam produced from any added liquids in the slow cooker will be sufficient to cook the lamb shanks to perfection.
How to cook Aldi lamb shanks?
To prepare the shank, begin by unpacking it and transferring its contents into an oven-safe dish. Then, cover the dish with foil and place it on the middle shelf of a preheated oven. If you’re cooking only one shank, bake it for 5 minutes. However, if you intend to cook two shanks at once, let them cook for 65 minutes. Once the initial cooking time has elapsed, remove the foil and turn the shanks to ensure that they cook evenly. Finally, pop them back in the oven for an extra 15 minutes until the shanks are tender and cooked through.
Bottom Line
In conclusion, this lamb shanks with garlic and port wine recipe is a must-try for anyone looking for a flavorful and delicious meal. It is the perfect dish for special occasions, family dinners, or a cozy night in. With the help of an instant pot or pressure cooker, you can prepare this dish in just a fraction of the time it would take with slow cooking methods, without sacrificing any flavor or tenderness.
The combination of savory lamb shanks, rich port wine, and aromatic garlic creates the perfect balance of flavors that will have your taste buds singing. And the best part? This recipe is incredibly versatile and allows for substitutions and variations to fit your personal preferences. Whether you’re a seasoned cook or a novice in the kitchen, this easy-to-follow recipe will quickly become one of your favorites.
So gather your ingredients, dust off your instant pot or pressure cooker, and get ready to indulge in one of the best lamb dishes you’ll ever have. Serve it with some mashed potatoes, roasted vegetables, or your favorite side dish, and pair it with a glass of red wine to complete the experience. Trust me; you won’t regret trying out this braised lamb shanks recipe!
Lamb Shanks With Garlic and Port Wine - Pressure Cooker Recipe
Ingredients
- 2 lbs lamb shanks
- salt, to taste
- pepper, to taste
- 1 tablespoon olive oil
- 10 garlic cloves, peeled and left whole
- 1/2 cup chicken stock (or other broth)
- 1/2 cup port wine
- 1 tablespoon tomato paste
- 1/2 teaspoon dried rosemary
- 1 tablespoon unsalted butter
- 1 teaspoon balsamic vinegar (up to 2 teaspoons)
Instructions
- Trim excess fat from the lamb shanks and season with salt and pepper. (I admit I like fat on my meat, and the lamb isn't that fatty, so I didn't trim my shanks).
- Heat the oil in the PC. Add the shanks and brown on all sides. (You can do this in a separate pan if you like).
- When the shanks are almost completely browned, add the garlic cloves and cook until they are lightly browned but not burned.
- Add the stock, port, tomato paste, and rosemary, stirring so the tomato paste dissolves.
- Close the PC and bring up to full pressure (15 pounds).
- Reduce heat to stabilize pressure and cook for 30 minutes.
- Remove PC from heat and let pressure release naturally.
- Remove the lamb shanks.
- Return pan to heat and boil the liquid, uncovered, for 5 minutes to reduce and thicken the sauce.
- Whisk in the butter, then add the vinegar.
- Serve the sauce over the lamb.
- Enjoy!